Pressure Cooker Kalbi Korean Short Ribs {Flanken}

Pressure Cooker Kalbi Korean Short Ribs are so yummy when cooked in a Pressure Cooker.

Pressure Cooker Kalbi Korean Short Ribs {Flanken}

Pressure Cooker Kalbi Korean Short Ribs

From 1985 to 2002, I worked in a couple of law firms in Century City, which is in Los Angeles.

There was a little greasy spoon restaurant, owned by a Korean family and every Wednesday, they served Kalbi and every Wednesday.

Guess where I ate lunch on Wednesdays? I would leave my office at 11:55 a.m.

The lined formed out the door and the smell of Kalbi on the grill was so inviting. I used to go over with my friend, Elena, who is tall, thin and just so pretty, so she could get away with just about anything.

She had a thick Filipino accent and a heck of an attitude. You did not want to mess with Elena.

Whatever we were served, wherever we were, it was never enough for Elena. Somehow, she managed to get an extra rib, a bit extra rice, extra something.

She just asked and they gave it right to her. She didn’t just ask for more with the Kabli, she asked for more, no matter what we had for lunch. The girl had Chutzbah! It’s one of the things that made her special. Well, truth be told, it was a little embarrassing.

Elena is not around, so enjoy all the Pressure Cooker Kalbi Korean Short Ribs you want!

Cast of Ingredients for Pressure Cooker Kalbi Korean Short Ribs

For years I have cooked Kalbi on the grill, with jarred Kalbi marinade. I love when the flame comes up and char the edges of the meat. Mirin

I was challenged by a friend to prepare Kalbi in my Pressure Cooker with a homemade Korean Dipping Sauce. This Pressure Cooker Kalbi Korean Short Ribs recipe was put together with my friend, Mona.

I forgot to photograph the ginger, oops. In Korean and most Asian recipes, ginger and garlic go hand in hand. They are usually blended together with a tiny bit of oil to make a paste. It is then then stored in the refrigerator and used in lots of recipes. Mirin is wonderful to use in Asian cooking! I love to use it in stir-fry dishes.

Massage the Meat with Brown Sugar

It is very, very, very important to rinse the meat well before you start. When the butcher cuts the meat into ribs, small shards of bone are left all over the meat. Make sure you tell him that you want him to cut the meat for making Pressure Cooker Kalbi Korean Short Ribs.

After you rinse the ribs, dry them off with a paper towel and then coat the ribs with the brown sugar. The sugar will start to turn to liquid.

When Short Ribs are cut in this manner, they are called “Flanken” cut….at least in the Jewish culture. We love our Short Ribs. Check out my Pressure Cooker Red Wine Braised Short Ribs recipe. It’s fabulous and the meat will melt in your mouth.

Did this one last night. I thought the marinade tasted too sugary, so i added a good glug of apple cider vinegar and a splash of cholula hot sauce and it was perfect. While the short ribs were in the oven, I reduced the remaining sauce in the IP. Afterwards, i separated the fat out with a fat separator, and poured the sauce on the finished nearly blackened meat. Yum! Definitely do again! Served with plain calrose rice and a salad.

I made this last night and just had to comment. This was FANTASTIC! My husband and I loved this. This was my first time purchasing flanken short ribs and I wasn’t really sure what to do with them. This was so easy to make and simply delicious. Like another commenter, I separated out the fat and reduced the sauce in the IP while ribs were in the oven. Will be making this again! Have you ever used this recipe but with another cut of meat? Thanks for sharing!!

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